Black Bean Burgers

Five reasons why this recipe is one of my favorite go-tos during a busy week or any week for that matter.

Easy to make in only 15 minutes.

With 7g of fiber and over 9g of protein for each burger, these babies are super satisfying.

A great vegetarian option when trying to cut back on high meat intake.

A crowd pleaser for the whole family, even the kiddos.

Batter keeps in the refrigerator up to 4 days, so you can prep and eat all week!

BLACK BEAN BURGERS

1 can black beans drained and rinsed

1 small carrot chopped

1/2 small onion chopped

2 garlic cloves chopped

1/2 cup unroasted sunflower seeds or walnuts

1/2 cup old fashioned oats

1 egg

2 tsp chipotle or chili powder

1/4 tsp unrefined sea salt (if beans are not unsalted)

Fresh ground pepper

Handful of cilantro or parsley

1/2 tsp turmeric (optional but great anti-inflammatory)

With a food processor: finely chop/grate carrots, onions and garlic. Add all other ingredients and pulse until consistency of a thick paste. Let it “sit” for a few minutes up to overnight for batter to become thicker.

With hand blender or blender: make sure carrots, onions, garlic and cilantro are finely chopped/grated by hand. Add remaining ingredients and blend until well mixed into a thick paste.

Heat up a skillet with coconut oil and form batter into patties. Cook each side until browned.

Serve with Angelic Bakehouse buns or onto of a bed of wilted greens. Top with avocado, tomato, dijon mustard and sliced cucumbers for a complete meal.

Store left over patties in the refrigerator for up to 4 days. Leftover batter will also keep up to 4 days.